Cardamom and Coconut Mandazi

I found this recipe for African doughnuts, called mandazi, in the L.A. Times.  The post includes a Kenyan version of chai, but I'm not fond of overly-gingered chai and skipped it.

These doughnuts are leavened with baking powder, earning a quick bread label even though the dough has to rest for a while before rolling.  I just took a shower and came back to do the second half.  The recipe is closer to biscuits or scones than yeast-raised donuts up to the frying point.

Unfortunately, the one-egg version of this recipe makes two dozen.  If you have leftovers, you'll have to freeze them and reheat in a 300º toaster oven, or they'll get soggy and weird.  You can certainly freeze the wedges like you would cookie dough and fully defrost to fry the next day.  Just mark the container so you don't mistake them for already cooked.  I wrote the frying instructions on the bag.

The original instructions in the paper are overly detailed and a bit hard to follow.  Step 1 alone would convince someone this recipe isn't worth doing.  I'm going to assume you have a passing familiarity with the ingredients and the concept of a scone.  These really are not hard or time consuming.

*10-14 green cardamom pods
2 C flour, plus more for rolling
1/4 C sugar
1 tsp baking powder
1/2 tsp kosher salt
1/4 tsp cinnamon
*1/2 C coconut milk
1 large egg
Vegetable oil, for frying
Powdered sugar, for serving

1.  Using a mortar and pestle if you have it, or the flat side of a knife if you don't, crack open enough cardamom pods to measure 1 tsp of seeds.  Discard the pods or use them in chai.  Coarsely crush the seeds in the mortar and pestle, or in a sealed plastic baggie with a rolling pin.

2.  Sift together crushed cardamom, flour, sugar, baking powder, salt, and cinnamon into a medium bowl.  Separately, whisk together coconut milk and egg.  This will help to make the coconut milk smoother.  Make a well in the flour and pour in the egg mixture.  Use a spoon to bring together the flour and wet mix.  It will be dry.  Switch to kneading with your hands until smooth, adding more flour if very sticky.

3.  Cut dough into three equal pieces, preferably with a scale.  Round the pieces into balls.  Cover with a towel or plastic wrap and let rest 30 minutes.

4.  Pour 1" of oil into a medium saucepan or deep skillet.  Preheat to 350º.  Be careful not to let the oil overheat, or the outside of the donuts will cook too fast and leave the middles raw.  Line a baking sheet with parchment paper or a Silpat.

5.  Roll one ball of dough into a 6" circle, adding flour as necessary to keep it from sticking to the board.  This is when the guide on my pastry board comes in handy.  Cut into 8 wedges with a knife or pizza cutter.  Set aside on lined baking sheet and repeat with other two balls of dough.

6.  Add wedges to hot oil, being careful not to crowd the pan.  I only got three or four in at a time because I was using a smaller saucepan.  A 12" skillet or deep fryer could do more.  Allow to fry about 2 minutes, until golden brown.  Carefully flip with tongs or a spider and cook the other side.  Remove to a paper towel-lined plate and dust with powdered sugar.  Once the oil recovers its heat, repeat process until all are fried.  Serve hot.

Makes 2 dozen, about 8-12 servings

Difficulty rating  π